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Chilean Abalone Empanadas de locos

Chilean Abalone Empanadas de locos

A delicious recipe and very special.

  • Total Time: 1 hour 25 minutes
  • Yield: 24 (small)


  • 1 large onion, diced
  • 2 cans of abalones or 800 grams of cooked abalones (or cooked chicken)
  • 12 teaspoons Chipotle TABASCO sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon flour
  • 1/4 cup cold water
  • oil, salt, and pepper
  • 24 pre-made empanada discs (see the recipe for empanada dough)
  • 1 egg, beaten


  1. In a medium skillet, heat one tablespoon of oil over medium-high heat. Add diced onion and cook, occasionally stirring, for 10 minutes.
    Ingredients for the Empanadas de locos Ingredients for the Empanadas de locos
  2. Lower heat to medium. Add chopped abalones, oregano, and Tabasco sauce, stir, and add salt and pepper. Taste.
    Making the pino for empanadas
  3. Add flour dissolved in cold water or cooking water from the abalones. Stir well and cook for 1 minute. Let cool.
  4. Preheat oven to 350F or 180C.
  5. Assemble the empanadas, placing one spoonful of abalone mix into each dough disk. Close and fold edges, as shown in the picture.
    Making the empanadas
  6. Brush with beaten egg and sprinkle with oregano.
    Raw empanadas de locos
  7. Bake for 20-25 minutes until they are golden and the dough is cooked.
  8. Serve hot.
    Chilean Abalone Empanadas (de locos) Chilean Abalone Empanadas (de locos)


Pre-made empanada dough can be found in the frozen Latin food section. You can also use phyllo or puff pastry.

  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Chilean

Keywords: Empanadas de locos, Abalone Empanadas